Tasty Pastry Kitchen

Ingredients

Make the All Butter Pie Crust

Ingredient	Volume	Grams	Ounces
cold unsalted butter, cut into 1/2 in chunks	8 TB (one stick)	113g	4 oz
all purpose (or pastry flour)	1 cup + 3 TB	140g	5 oz
kosher salt	1/2 tsp	3.5g	-
sugar	1 tsp	4g	-
baking powder	1/8 tsp	-	-
apple cider vinegar	1 1/2 tsp	-	-
ice cold water	3 1/2 to 4 1/2 TB	49-59g	1.25 - 2.25 oz

Place your cut butter in the freezer while you measure/prep your other ingredients.
Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.
Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.
Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas.
Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.
Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 30 minutes. For best results, let it rest overnight.

Make the Vanilla Bean Pastry Cream

Ingredient	Volume	Grams	Ounces
granulated sugar	1/2 cup	100g	3.5 oz
half a vanilla bean (or 1 tsp of vanilla paste/extract)	-	-	-
whole milk (or half&half)	2 cups	484g	17 oz
6 egg yolks, from large eggs	7 TB	111g	3.6 oz
cornstarch	3 TB	28g	1 oz
salt	a pinch	-	-
unsalted butter	1 TB	14g	0.5 oz

In a medium saucepan, add the sugar. Split the vanilla bean in half lengthwise. Use the sugar to scrub out all the seeds from the pod. Pour in your milk/half and half, whisk to combine. Turn the burner on medium-low. Slowly bringing the milk to a simmer allows the vanilla pod to infuse it with flavor. I try not to rush this step too much. (If you are using vanilla paste or extract, skip this part and just heat the milk. You will add the flavor in step 6.)
While the milk is heating, in large bowl, whisk the egg yolks and cornstarch together until completely combined.
When you see bubbles along the perimeter of the milk saucepan and steam slowly rising, turn off your burner. Slowly ladle a few tablespoons of steaming milk into the egg mixture, whisking the entire time. This allows the eggs to gradually increase in temperature. (Doing this step too quickly will cook the eggs, and will yield scrambled eggs in your pastry cream.) Add a couple more ladles of milk into the eggs and continue to whisk.
Pour the rest of the milk into the egg mixture, whisk to combine.
Place a large fine mesh strainer over your now-empty saucepan. Pour the egg-milk mixture through the strainer and back into the saucepan. This catches any large coagulated egg pieces, as well as your vanilla pod. Remove strainer.
Turn the burner back onto medium-low and whisk until the mixture is thick and custardy, which may take a few minutes. Turn off the heat and stir in the butter (and vanilla paste/extract, if using).
At this point you can push the pastry cream through a (clean) strainer again to get a super duper smooth texture. Or you can immediately scrape into a container (which is what I do when I'm lazy) and cover the surface with plastic wrap, and allow to cool before using.

Bake Crust, Make Glaze, Whip Cream and Assemble

	Ingredient	Volume	Grams	Ounces
	fresh strawberries, cut into halves	1 pound
	Bananas	2 just ripened
	fruit juice, such as apple or fruit punch	1/2 cup
	sugar	1/4 cup
	fruit pectin	2 tsp
	lemon juice	4 tsp
	Heavy cream, very cold from fridge	3/4 cup
	granulated sugar	1 TB

Roll out pie crust, dock the bottom of the crust and place inside a 9" pie plate. Line with parchment paper and fill with pie weights. Bake at 400 for 20 mins. Remove weights and bake for 10-15 minutes more to get a proper browning. While crust is hot, brush with egg white to seal. Set aside to cool.
Wash and chop your strawberries and bananas.
Prepare the glaze.
1. Warm up the fruit juice in a small saucepan
2. Mix the sugar and pectin in a bowl, add to the saucepan
3. Bring to a boil, let boil for 3-4 minutes
4. Add the lemon juice and whisk
5. Remove from heat and let sit until thicken like a loose apricot jelly. It may take up to 30 mins to completly cool down.
Add the heavy whipping cream and 1 TB of sugar to a mixing bowl, whip until you get stiff peaks. You can place this in a piping bag if you want to pipe designs on the pie.
Lay a fine layer of pastry cream on the cooled pie crust, then add bananas, then pastry cream, then bananas and finish pastry cream.
Lay the strawberries along the top.
Glaze the berries.
Pipe decorative border with whipped cream along the perimeter.
Let pie set for a few hours in the fridge before cutting.

Strawberry Banana Cream Pie | Banberry Pie Recipe

Strawberry Banana Cream Pie | Banberry Pie

Ingredients

Make the All Butter Pie Crust

Make the Vanilla Bean Pastry Cream

Bake Crust, Make Glaze, Whip Cream and Assemble

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